Black-Eyed Peas with Okra
by Stella Zedman
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Some people believe black-eyed peas will bring good luck to those who eat them. This delicious Southern dish mixes them with okra, corn and bacon for a very lucky combination indeed.
Ingredients
- 4 strips bacon, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups (750 mL) fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
- 2 cups (500 mL) fresh or frozen corn kernels
- 1 or 2 fresh chili peppers, chopped (optional)
- 1 can (19-oz/540 mL) black-eyed peas, drained and rinsed
- 1 cup (250 mL) chopped fresh or canned tomatoes
- 6 green onions, chopped
- 1/4 cup (50 mL) chopped fresh parsley
- 1/2 tsp. (2 mL) salt
- 1/4 tsp. (1 mL) black pepper
Cooking Instructions
- In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.
- Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.
Servings: 4
How kids can help
Trim and cut up the okra.
Stir the ingredients in the skillet, with adult supervision.
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